recipe: millet croquetts with broccoli slaw

This is a great recipe when you just don't know what to make, it's fast and if you have leftover grains, it's REALLY fast! I am sorry that the photo is not great but it's hard when you make dinner at the nighttime and then try to take a photo of your plate... not easy! (then there is that crazy shadow... argh!)


I usually cook millet a few times a week so there is always some leftover! Lately I make a lot of half millet and half brown rice, it's less dry this way and somehow the kids like it better.

1 cup millet
1 cup brown rice
1 umeboshi plum
1 small piece of kombu (the size of your thumb)

Cook grains and umeboshi and kombu in 4 cups of water (this is going to give you a bunch leftover for a family of four but use it for the next night and you have a jump start on dinner). If you want this just for one night then maybe just use 3/4 cup of each grain and then 3 cups of water (any combination, you get the idea). Cook on lowest flame for 45 minutes covered. When you see the holes form in the grain just turn off the flame. Take out the kombu and cut into small pieces and take out the umeboshi pit and discard (or suck on it while you are cooking it's good for you!).

Form the grain into patties (or balls if you have a deep fryer), sometimes you need something to bind it together, use whatever you are used to using, an egg or milk... whatever... Either fry them in a pan or use a deep fryer, use a bit of salt and they should be done!

While you are doing the frying you can make the broccoli slaw - this is one of my favorite things from Trader Joes... it's Organic Broccoli Slaw or already slivered Broccoli, wonderful invention for families!!

1/2 a bag of Organic Broccoli Slaw (or cut up broccoli/carrots into matchsticks)
1/2 small onion
tablespoon miso
teaspoon kudzu
garnish with Gomasio

Steam the slaw a bit. Chop onion into small bits and then saute in sesame or olive oil, add the slaw and saute for a bit. Use the water from steaming the slaw (about 3/4 cup) and dissolve the miso. Use cold water to dissolve the kudzu (just about 2-3 tablespoons of water) add the kudzu and then the miso and simmer (but don't boil the miso) until the kudzu turns clear and thickens it a bit.

Serve croquettes with the slaw on top and garnish with gomasio!
The whole family will love this - and if they don't, tell them to be quiet and eat... and think of it as FUEL FOR YOUR BODY!